Monday, April 25, 2011

Baked Cream Cheese Rangoons

I love cream cheese Rangoons but since they are typically fried they can upset my stomach at times.  So, I decided I needed to make some that were baked.  Now those of you who know me realize that once I get an idea in my head I will work on it until I figure it out.  Thankfully this was an easy one.  In fact there are those of you that like to ask me something knowing my curiosity will get the best of me and I will just have to find a way to do it....you know who you are. Moving on..... I thought that baked rangoons would be an easy enough recipe to make so that they would be something that could be thrown together at the last minute and would be fun to serve.  Hopefully you will agree.

As I mentioned in this post won ton and egg roll wrappers can be used in many different ways. Quite often I prefer to buy the egg roll wrappers and cut them into four equal squares because I get more for my money that way. 

Should you have any extra of the cream cheese filling it is great on a bagel!

Baked Cream Cheese Rangoons

24-30 won ton wrappers (or 6 to 8 egg roll wrappers cut into 4 equal squares)
8 ounces cream cheese, softened
2 T. chopped chives
1/2 tsp. garlic powder

Preheat oven to 375.  Spray a mini muffin pan with non stick spray.

Combine the the cream cheese, chives and garlic until well mixed. 


Place about a teaspoon of cream cheese mixture into the center of each won ton wrapper.


Moisten all four sides of the won ton wrapper with a little water.  Pinch the wrapper together  by bringing the center of each edge to the center and pressing it together to make a pouch.  Only moisten one wrapper at a time, the edges must be moist in order to stick together.


Place in mini muffin pan.  Lightly spray with non stick oil spray. 


Bake about 15 minuts until golden brown.


Note:  These can be done on a cookie sheet if you like.

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